Pasta and risotto
Gnocchi with morels
Small fresh gnocchi are coated in a sauce of morels, veal stock and cream. This delicate dish is finished with a touch of fresh chervil.
- Serves
- 4 servings
- Preparation
- 30 min
- Cooking
- 10 min
Ingredients
Method
Leave the morels to defrost, then drain them carefully.
Bring one litre of lightly salted water to the boil in a saucepan.
Melt the butter in a large frying pan and let it foam gently without colouring.
Add the morels and cook them over a low heat for about 5 minutes.
Drop the gnocchi into the boiling water and cook for 1 to 2 minutes, until they rise to the surface.
Pour the veal stock and crème fraîche into the pan with the morels, then reheat without boiling. Season with salt and pepper to taste.
Drain the gnocchi, add them to the morels off the heat and toss gently.
Divide the mixture between small bowls and scatter with chervil.